Chicken drumstick with rice in the oven
Cooking time73 min
Prepare a quick dinner of chicken with all the trimmings. This dish is gorgeous in its simplicity and accessibility. And the marinade gives the legs and the rump and incredible taste and wonderful flavor. This chick is not ashamed at the festive table Lodge!
Keep in mind that ovens are different. Temperature and cooking times may differ from those listed in the recipe.
Prepare all the necessary ingredients for meals. Rice can use any sort, except, perhaps those that are needed for risotto. Lime can substitute lemon, but it will need to have half.
Chicken drumsticks wash and dry.
Cut lime in half and squeeze the juice out of it. This can be done by hand, but better to use the juicer - so will be able to extract more lime juice.
In a deep bowl combine soy sauce, vegetable oil, lime juice, spices for chicken (or ham) and black pepper.
Put in the marinade chicken drumsticks and mix well so all the drumsticks were covered with sauce. Put legs to marinate in the refrigerator for at least 2 hours, preferably overnight. Periodically stir the legs, so that they are evenly soaked with marinade.
Figure sort and rinse until water is clear. Further, the rice can boil until soft (about half of the time indicated on the packaging) in a large amount of boiling water. But I prefer to keep it raw - it will be ready at the same time with the chicken and get the same crumbly.
Form for baking grease with vegetable oil. Put vnee rice and flatten. Pour in the form of water to cover the rice. The form for baking, choose more, and deep enough, because the rice swells greatly and can fall out of it.
If desired, you can slice half of the second lime into wedges. This will add to the dish citrus aroma.
On the rice place the chicken leg quarters. Pour over leftover marinade.
Between chicken legs spread lime slices (if you decide to add them).
Cover the form with foil and put the chicken with rice in a preheated 180u00b0C oven for 40 minutes. During this time the rice absorbs all the water, swell and become impregnated with juice of the chicken.
Then remove the foil. Check to see if the burnt rice at the bottom. If at the bottom there is no more moisture, pour in the form of another 50 ml water and return the chicken to the oven. Bake another 20-25 minutes or until the chicken is browned Golden brown. Bon appetit!